Been lurking the forum for great tips on jerky and smoking, (you guys are awesome) but I had to create an account to ask this question.
Recently saw a Kickstarter for "KOBE RED - 100% Japanese Beer Fed Kobe Beef Jerky"
The pitch and the pictures and testimonials about how great the jerky is yadda yadda. Problem is they are stating the beef they are using is "similar marbling" as this
Having had done jerky in the past that had some more fat on it then should have been, I know fat becomes a greasy, oily mess and no fun is had.
Now am I wrong in thinking this, is there some sorts of crazy industrial dryers that will turn the above into this
I am leaning towards no but I certainly have been wrong in the past.